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12 oz (340 g) imitation crab meat, chopped or gently shredded
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½ cup mayonnaise
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¼ cup sour cream (or plain Greek yogurt)
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1 tbsp fresh lemon juice (plus more to taste)
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¾ cup celery, finely diced
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2 tbsp green onion, thinly sliced (or 2 tbsp minced red onion)
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2 tbsp fresh parsley, chopped (or 1–2 tbsp dill)
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1 tsp Old Bay seasoning (start here, adjust to taste)
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¼ tsp black pepper
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¼ tsp salt (adjust depending on your mayo/Old Bay)
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Optional: ½ tsp Dijon mustard (adds subtle zip)
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Optional: pinch of sugar (only if you want a slightly sweeter deli-style finish)
How to Make Crab Salad Step-by-Step
1) Prep the crab
If using imitation crab sticks, slice them into bite-size pieces, then gently separate some of the pieces with your fingers for a “shredded” deli texture. If it’s already flaked, just give it a rough chop. Pat very wet crab dry with a paper towel so your salad stays creamy, not watery.
2) Mix the dressing first
In a medium bowl, whisk together:
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mayonnaise
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sour cream (or Greek yogurt)
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lemon juice
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Old Bay
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black pepper
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salt
Add Dijon if using. Mixing the dressing first helps distribute seasoning evenly, so you don’t over-stir the seafood later.
3) Add crunch and herbs
Fold in the diced celery, onion, and parsley. Give it a quick taste. You want it bright, slightly tangy, and seasoned but not salty.
4) Fold in the crab (gently)
Add the crab and fold carefully until coated. Try not to mash it—crab salad is best when the pieces stay distinct and tender.
5) Chill for best flavor
Cover and refrigerate for at least 30 minutes. This helps the celery soften slightly, the flavors meld, and the dressing cling beautifully.
Tips for the Best Seafood Salad
Don’t overmix
Crab (especially real crab) can break apart quickly. Gentle folding keeps the texture light and appetizing.
Balance the creaminess
If you like it extra creamy, add another tablespoon of mayo. If you prefer it lighter, lean on Greek yogurt and add a touch more lemon.
Chill = better
Freshly made crab salad is good. Chilled crab salad is great. If you have time, let it sit 1–2 hours.
Chop small, not chunky
Small celery and onion pieces distribute crunch evenly so you’re not biting into big raw chunks.
Crab Salad Variations (Make It Yours)
1) Real crab upgrade
Replace imitation crab with:
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8–12 oz lump crab meat
Use a light hand and reduce salt slightly—real crab has a delicate sweetness you don’t want to overpower.
2) Spicy crab salad
Add:
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1–2 tsp sriracha (or a pinch of cayenne)
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extra squeeze of lime/lemon
Perfect for lettuce cups or sushi-style bowls.
3) Coastal citrus twist
Add:
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1–2 tsp lemon zest
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diced cucumber
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a little dill
Fresh and summery—great for hot days.
4) Deli-style sweeter seafood salad
Some classic seafood salads have a subtle sweetness. If you like that:
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add a tiny pinch of sugar
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or mix in 1 tbsp sweet relish
Keep it minimal so it doesn’t taste like dessert.
5) Crunchy add-ins
Try:
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diced bell pepper
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chopped pickles
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a spoonful of capers
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toasted slivered almonds (surprisingly good!)
What to Serve With Crab Salad
Sandwich ideas
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Croissant crab salad sandwich (the ultimate)
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Soft brioche buns
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Toasted sourdough with lettuce
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Wraps with spinach and cucumber
Snack/party serving ideas
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With crackers, pita chips, or toasted baguette slices
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Scooped into mini phyllo cups
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Served as a dip alongside veggie sticks
Light meal ideas
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Over a green salad with cherry tomatoes
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In lettuce cups for a low-carb option
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Stuffed into an avocado half
How to Store Crab Salad Safely
Crab salad is a chilled, mayo-based dish, so treat it like you would egg salad.
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Refrigerate promptly (don’t let it sit out more than 2 hours; 1 hour in hot weather).
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Store in an airtight container for up to 3 days.
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Stir before serving (the dressing can loosen slightly).
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Do not freeze: the mayo/yogurt dressing will separate and turn watery.
Nutrition Notes
Nutrition will vary depending on mayo brand and whether you use sour cream or Greek yogurt. In general, crab salad is:
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moderate in protein
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higher in fat (from mayo) unless you lighten it with yogurt
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low in carbs (especially if served in lettuce cups)
If you want a lighter version, swap half the mayo for Greek yogurt and increase lemon and herbs for flavor.
Frequently Asked Questions
Is imitation crab real crab?
Imitation crab (surimi) is typically made from white fish (often pollock) that’s minced and shaped to mimic crab texture and flavor. It’s cooked and ready to eat, making it convenient for salads.
Can I make crab salad the night before?
Yes—and it’s even better. Make it up to 24 hours ahead for the best flavor. Just stir and taste before serving (you may want a squeeze of lemon).
Why is my seafood salad watery?
Common causes:
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crab wasn’t drained/patted dry
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celery released water after sitting
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too much lemon added at once
Fix: stir in a little more mayo (1–2 tbsp) and chill again.
What’s the best mayo for crab salad?
Use a mayo you genuinely like the taste of (it’s the main flavor). A classic, full-fat mayo gives the most authentic deli-style result.
Final Thoughts: The Creamy, Coastal Classic You’ll Make on Repeat
This crab salad recipe is one of those simple staples that always feels like a win—cool, creamy, and satisfying with just the right crunch. It fits casual lunches, weekend get-togethers, and “I need something easy but good” moments perfectly.
Make it once, then play with the variations: spicy, citrusy, extra herby, or upgraded with real crab. However you serve it, keep one rule in mind: chill it before eating. That’s where the coastal magic happens.
